Sous-vide Berkshire Pork Chashu Recipe
Make Sous-vide Berkshire Pork Chashu Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sous-Vide Berkshire Pork Chashu Ingredients
Method
Sous-Vide Cooking Instructions
- 1
Prepare the Marinade
In a bowl, combine soy sauce, mirin, sake, brown sugar, minced garlic, sliced ginger, and water. Mix well until the sugar is dissolved.
- 2
Prepare the Pork Belly
Trim the pork belly to fit your sous-vide bag. Season generously with salt and black pepper on all sides.
- 3
Vacuum Seal
Place the pork belly into a sous-vide bag and pour the marinade over it. Seal the bag using a vacuum sealer.
- 4
Sous-Vide Cooking
Preheat your sous-vide water bath to 68°C (155°F). Submerge the vacuum-sealed bag in the water bath and cook for 24 hours.
- 5
Finishing Touch
After 24 hours, remove the pork belly from the bag and pat it dry with paper towels. Optionally, sear it in a hot pan for 1-2 minutes on each side for a crispy exterior.
- 6
Slice and Serve
Slice the chashu into thin pieces and serve warm, garnished with chopped green onions.
